Back of House Blog

How the Work Opportunity Tax Credit Can Save Restaurants Money

Learn more about WOTC, enabling employers to yield up to $9,600 per worker in tax credits, depending on who’s hired.

How This Restaurant’s Prioritizing Social Responsibility and Working Towards a B Corp Certification

We chat with Dallas operator Michelle Carpenter about her newest spot, Restaurant Beatrice, and the sustainability focused goals that are driving her operations.

6 Ideas to Improve Returns on Restaurant Loyalty Program Giveaways and Rewards

When and where freebies make the most sense in a restaurant loyalty program and how to maximize the returns

How Much Does It Actually Cost To Start a Restaurant?

A financial breakdown of how much it actually costs to open a restaurant.

Restaurant Revitalization Fund Eligibility: How to Apply for Relief Money

The Restaurant Relief Fund will give billions to small restaurants to offset the effects of the pandemic. Here's how to get your share of the money.

Birthday Wishes for Your Customers: Easy Ways to Get People in the Door on Special Occasions

Many of the softwares you already use can help you wish your customers a happy birthday. But don't stop there — their big day is your restaurant's chance to shine.

What Is A Restaurant Group, And How To Start One

A guide to understanding what a restaurant group is how to go about launching one.

This Organization Helps Restaurants Explore Alternative Wage Models

Community organization RAISE: High Road Restaurants is on a mission to help operators increase wages and improve working conditions and racial and gender justice across the industry.

From Surviving to Thriving: How This Restaurant Owner’s Pandemic Pivots Are Paying Off

Daisies owner Joe Frillman shares how his restaurant's pandemic pivots have become an essential part of the business model.

D.C. Voters Eliminate Tipped Minimum Wage. Here’s What’s Next.

Following D.C. voters' approval of Initiative 82, here's a look at how eliminating the tipped minimum wage could impact the restaurant industry.

“The 30-30-30 Model is Outdated”: How This Restaurant Prioritizes Higher Wages

We sat down with Dennig to talk about how their unique approach to staff compensation and how older models don't work in practice for today's industry.

How to Make Your Restaurant ADA-Compliant and Accessible to All Customers

The Americans With Disabilities Act affects restaurants' entrances, counters, flooring, seating, parking, hiring — even their websites. Here's what you need to know.